Squash blossom quesadillas
I was on the hunt for a cowboy hat in San Miguel de Allende’s outdoor market. As my friends and I weaved our…
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I was on the hunt for a cowboy hat in San Miguel de Allende’s outdoor market. As my friends and I weaved our…
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I’d wager that you can order a tequila-based cocktail at nearly any bar in America. And in most major cities, you could likely sub tequila for its smoky cousin, mezcal. The American market is buzzing with excitement for Mexican spirits—just last year, …
I’d wager that you can order a tequila-based cocktail at nearly any bar in America. And in most major cities, you could likely sub tequila for its smoky cousin, mezcal. The American market is buzzing with excitement for Mexican spirits—just last year, Mexico exported nearly one billion liters of tequila to the United States.
While you might have either or both of these well-known agave spirits sitting in your home bar cart, make some space for a few additional bottles. At long last, some of Mexico’s oldest and most delicious spirits are finally making their way to the U.S., and we're here for it.
It was a languid and hazy San Diego afternoon, the sun lowering behind backyard trees and glimmering through windows, when I became acquainted with Doña María mole at my friend’s house. We were sitting at the kitchen table, talking to her mom, when she…
It was a languid and hazy San Diego afternoon, the sun lowering behind backyard trees and glimmering through windows, when I became acquainted with Doña María mole at my friend’s house. We were sitting at the kitchen table, talking to her mom, when she announced mole was for dinner. I loved mole, but I had no idea how to make it.
I sprang up to watch her hands work, my eyes dancing as she simmered and whisked and doctored this complex, rich, mysterious sauce—turning a paste into a feast. She laughed when I asked “peanut butter?” as she spooned some into the sauce. It nicked the heat and gave the flavor some backbone. Sugar was folded in, encouraging the mole to sweeten, balancing the nuttiness and spice. The Doña María jars, with their signature octagonal base, were rinsed and reused for water, juices, licuados—the iconic mark of a home that regularly delighted in this comforting paste.
The best Mexican dessert recipes for a Cinco de Mayo celebration, taco Tuesday, or a Mexican-themed party! These are popular Mexican desserts that can be made at home. From decadent cakes to easy fruit platters. We’re sharing all of the Mexican d…
The best Mexican dessert recipes for a Cinco de Mayo celebration, taco Tuesday, or a Mexican-themed party! These are popular Mexican desserts that can be made at home. From decadent cakes to easy fruit platters. We’re sharing all of the Mexican dessert ideas and recipes you need! We’re diving into the wonderful world of Mexican […]
The post Over 20 Delicious Mexican Dessert Recipes appeared first on Sugar and Charm.
Today marks a very important date in our calendar—the launch of Food52 resident Rick Martinez’s first cookbook, Mi Cocina.
“On September 12, 2019, I flew to Puebla to start a journey that would change my life forever,” Rick wrote in an Instagram capti…
Today marks a very important date in our calendar—the launch of Food52 resident Rick Martinez’s first cookbook, Mi Cocina.
“On September 12, 2019, I flew to Puebla to start a journey that would change my life forever,” Rick wrote in an Instagram caption today, celebrating the launch of Mi Cocina. The book takes home cooks on a journey across Mexico, with recipes inspired by the 20,000 miles that Rick traveled, including dishes like Tlayuda con Tasajo, Sopa de Lima, Puchero Tabasqueño, Torta de Lechón, and Tacos Gobernador.
These ahi tuna tacos are bursting with flavor! They pair seared ahi tuna with cilantro lime slaw and creamy chipotle…
These ahi tuna tacos are bursting with flavor! They pair seared ahi tuna with cilantro lime slaw and creamy chipotle crema.
Love a good fish taco? Here’s a new spin that you’ll fall for just as hard: Ahi Tuna Tacos! Meaty tuna steak is the ideal filling for a taco, contrasted with fresh cilantro lime slaw. Top it off with chipotle sauce and another sprinkle of cilantro, and it’s a little bit of everything: savory, spicy, fresh, cool, and creamy. It’s ideal for an easy weeknight meal, but impressive enough for entertaining. If you’re a tuna steak lover like we are, you’ll love this unique way to serve this versatile fish.
These tuna tacos are a spin on the fish taco, invented in the 1950s in Mexico’s Baja California peninsula. In fact, both the cities of Ensenada and San Felipe, Mexico claim to have invented the fish taco! The idea then quickly spread across the border to San Diego, where they became popular in America in the 1980’s (much in part to a restaurant called Rubio’s Fresh Mexican Grill).
This recipe seeks to honor the traditional Mexican flavors, using seared tuna instead of the typical breaded fish and pairing it with a zingy fresh slaw. Here are the elements in these ahi tuna tacos:
Ahi tuna, aka yellowfin tuna or bigeye tuna, is a mild, lean fish commonly served as sushi, in poke bowls, or cooked rare or medium-rare. Here’s what to look for when buying tuna steaks for these tuna tacos:
Once you’ve got a great piece of fish, the hardest part of this recipe is searing the tuna. Here are a few tips on how to cook tuna steaks:
A great fish taco often has a creamy slaw, and this one is no exception! The cilantro lime slaw in these tacos is so good, you’ll find yourself continually sneaking bites. This recipe has a bit of a shortcut so you’re not spending too much time chopping. Use a bag of coleslaw mix, then combine it with shredded red cabbage! It makes for a lovely mix of color and texture.
Tip: Got any leftover cilantro lime slaw? Eat it as a side dish for the tacos!
These tuna tacos are fantastic drizzled with chipotle crema, which adds a savory creaminess and a bit of smoky heat. Mix it up while your tuna comes to room temp, or try one of these alternative sauces based on your preferences and what you have on hand:
Tuna is one versatile fish! Here are a few more great tuna steak recipes with ideas for how to cook it:
These tuna tacos are bursting with flavor! They pair seared ahi tuna with cilantro lime slaw and creamy chipotle crema.
For the cilantro lime slaw
For the tuna tacos
*Frozen is okay, just thaw in the refrigerator before serving.
Keywords: Tuna tacos, ahi tuna tacos
This article is from Delicious Everyday.
Whether you are from Mexico or not, it’s fun to celebrate Cinco de Mayo. This list of Cinco de Mayo-inspired vegetarian recipes is full of all the tacos, enchiladas, quesadillas, and nachos you’ll ever need!
T…
This article is from Delicious Everyday.
Whether you are from Mexico or not, it's fun to celebrate Cinco de Mayo. This list of Cinco de Mayo-inspired vegetarian recipes is full of all the tacos, enchiladas, quesadillas, and nachos you'll ever need!
This content is copyrighted protected by DeliciousEveryday.com.
These Mexican side dishes are destined to be served with Pavo al Pastor, Rick Martinez’s take on a traditional Thanksgiving roast turkey, or Vegan Chile Colorado that’s brimming with sweet potatoes, cremini mushrooms, and cauliflower. From classic guac…
These Mexican side dishes are destined to be served with Pavo al Pastor, Rick Martinez’s take on a traditional Thanksgiving roast turkey, or Vegan Chile Colorado that’s brimming with sweet potatoes, cremini mushrooms, and cauliflower. From classic guacamole and a guac–salsa verde hybrid to two versions of pan de elote (aka Mexican cornbread), these dishes are full of fiery flavor.
Somewhere in between a sweet corn pudding and a traditional Thanksgiving stuffing is this Mexican bread made with fresh corn. For his signature sweet heat, recipe developer Rick Martinez added sautéed chorizo, poblano peppers, and serrano chiles.
These salmon tacos are bursting with flavor, pairing blackened fish with pineapple pico and a creamy green avocado sauce. Dinnertime…
These salmon tacos are bursting with flavor, pairing blackened fish with pineapple pico and a creamy green avocado sauce. Dinnertime win!
If there’s one dinner that always goes over well in this house, it’s tacos. The Tex Mex or American spin on the Mexican classic has infinite riffs. So here’s a new favorite: these Salmon Tacos with creamy green avocado sauce! These tacos are bursting with fresh, zingy flavor, pairing blackened salmon with pineapple pico and a creamy green avocado sauce. It’s an easy healthy dinner that tastes restaurant-style, but you can whip it up in about 30 minutes. Dinnertime win!
Salmon tacos can be made in a myriad of ways. Modern fish tacos came about in the 1950s in Mexico’s Baja California peninsula: both the cities of Ensenada and San Felipe claim to have invented the fish taco. The craze then quickly spread across the border to San Diego, where they became popular in the 1980’s (much in part to Rubio’s Fresh Mexican Grill).
These salmon tacos are a spin on the idea of a fish taco, but the fish is blackened instead of battered. The star? A quick avocado sauce that is the epitome of bright, creamy flavor. Here are the elements you’ll need:
The fish in this salmon tacos recipe is pan seared in a skillet, which makes the best exterior blackened crust of spices! It does require a few special things to keep in mind. Here are a few tips for blackened salmon:
This easy avocado sauce is the crown jewel of this salmon tacos recipe! It’s quick and easy to make, and even better: it stays green in the fridge! Here are a few notes on this killer sauce recipe:
The avocado sauce for these salmon tacos is required, in our opinion! The zingy flavor is just the right contrast to the spiced blackened fish. Otherwise, you can get creative with your toppings! We’ll share a few ideas of what we did, and some alternative options:
The last thing about salmon tacos: make sure to warm the tortillas! You just can’t make a good taco with a cold, leathery tortilla. Here’s how to warm tortillas like a pro:
Got tacos on the brain? Here are a few of our favorite taco recipes:
These salmon tacos are bursting with flavor, pairing blackened fish with pineapple pico and a creamy green avocado sauce. Dinnertime win!
For the salmon
For the tacos
*You’ll get the best sear from a stainless steel or cast iron skillet.
**If the salmon is not up to temperature by the time the outside is cooked, set your oven to 400 degrees Fahrenheit and finish it in the oven until the temperature is reached.
Keywords: Salmon tacos, salmon tacos recipe
Inspired by conversations on the Food52 Hotline, we’re sharing tips and tricks that make navigating all of our kitchens easier and more fun. This article was brought to you by our friends at Real California Milk.
Today: Get to know the F…
Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun. This article was brought to you by our friends at Real California Milk.
Today: Get to know the Fresh Prince of Mexico.
You see queso fresco in so many Mexican dishes—a glorious sprinkling of snow atop a mountain of meat and rice or thick slices mingled with grilled vegetables. But how much do you really know about it?